Blending bright, sunny Yahaulica chile flakes into a salsa with onions, tomatoes, and garlic mellows out their intensity. Streaming olive oil into the blender while it purees the mixture emulsifies it so the finished salsa has a creamy texture and a bright orange color. Use it on tacos, eggs, or anywhere else you enjoy hot sauce. Using 2.5 Tablespoons of yahualica chile flakes will result in a pleasantly spicy salsa.
This recipe was made to go with Sweet Potato and Black Bean Tacos but can also be used separately.
Under the broiler, roast chopped tomatoes and onion until they are softened and partially blackened, about 10 minutes. Transfer to a blender.
In a small skillet over medium heat, fry garlic cloves in a little olive oil until lightly browned outside. Add garlic to the blender. Turn heat to low and add the chile flakes to the frying pan with the remaining oil from garlic until just warmed, about 15-20 seconds, and then add to the blender. Be careful - this will be spicy in the air! Have your vent hood on if you have one.
Pulse ingredients in blender to chop, then puree until smooth. Once smooth, add vinegar, water, lime juice, and salt. Puree again. With blender running, slowly drizzle in olive oil so that it emulsifies. Store salsa in refrigerator.
